Christina Shoup

Perfect job for the cast iron pan

It’s supposed to be sunny and warm outside- it’s mid-May in California after all.  The sun is coming, we just have to wait several more days.  For now, keep calm and roast a chicken! There is something so satisfying about knowing how to roast a chicken.  It’s simple, comforting, and can produce meals for days and broth for weeks.  Zuni Cafe’s late Chef Judy Rodgers is credited for this easy technique for Roast Chicken and it’s so easy to replicate at home.  All you need to do is plan ahead and make sure to salt that chicken the day before.  The old saying goes- you get what you pay for. Buy the very best whole chicken you can afford. It will pay dividends with the meat and the quality of the broth.  Some chickens have a nice clean poultry flavor, and some just do not.

Meal #1

This chicken gets a lot of use! Meal #1 includes cut up chicken, roasted veggies and a side salad. Meal #2 takes the chicken off the bone and gets stuffed into chicken tacos with black bean and corn salsa or gets used as the star of a cobb salad. Meal #3 turns into a risotto dish with herbs and mascarpone once you make that homemade broth!

Risotto with Spring Peas, Herbs, and Mascarpone- this was a hit with my family!

Speaking of broth- this is one of the few reasons I own an Instant Pot.  I’m not a huge fan, but definitely use it for a few kitchen tasks that would otherwise take constant monitoring or more time than I want to spend. This chicken broth is a great base for many future recipes.  In cooking school, I learned the best chicken stock is a neutral stock- one without garlic, ginger or even salt.  This way it can be used for a variety of dishes and seasoned appropriately according to the intended dish. In true wannabe Barefoot Contessa style, these quart containers of chicken broth live in my freezer and it makes me happy knowing they are there.  

Cheers,

Christina

Spring has definitely sprung in Northern California! The temperatures in the Bay area have my kids barefoot and jumping in the chilly pool after school.  In the non-food world, Spring to me means baseball season is in full swing, NBA playoffs are underway, it’s light outside until after dinner, and the windows and doors are open from morning till evening.  In the food world, it means- local strawberries (with fresh whipped cream), blueberries (eaten straight out of hand), rhubarb (makes a delicious fruit crumble or simple syrup for a mixed drink), and spring onions, green garlic, and asparagus (delicious in a frittata)- all popping up at the farmer’s market.  

Over the beautiful spring weekend, we celebrated our daughter’s Confirmation.  Because we needed to keep the meal short and sweet in order to get to the church on time, I decided on an easy, make-ahead meal that satisfied adults and kids alike.  It needed to be ready when guests arrived, not too messy as we were all in dresses and suits, and not too heavy as we were going to be sitting for the ceremony for nearly 2 hours.  The following menu was a hit!

Menu planning and a prep list is key to a relaxed gathering!

I feel instantly better when the table is set or the serving pieces are ready

The more I think about this menu, the more I think it would be a great Easter or Mother’s Day menu, too.  And, the bonus is that local salmon season is almost here and I read recently that it is on track for being a prolific season with lower prices than in the past.  I’m looking forward to sharing some of my favorite salmon recipes!

Gougeres

Gougeres with Gruyere Cheese- light and airy and addictive 

These tasty little French cheese puffs are so easy and an impressive start to the meal with a glass of champagne. They are a bit more impressive looking and seem to have more “puff” when they are piped from a pastry bag, but I can assure you that just scooping them with a small-sized ice cream scoop will work just fine- they taste the same!

Macaroni and Cheese

That delicious crunchy top

Any homemade recipe will do, but in cooking school, we made some pretty tasty versions- one of my favorites was with roasted poblano and scallion.  Whatever version or add-ins you include, be sure to: put the macaroni mixture in a buttered casserole dish and top with crunchy panko breadcrumbs that have been toasted in a pan with butter and garlic and then tossed with grated parmesan cheese.  Bake at 400 degrees till golden and bubbly.  *I made this for the kids but the adults didn’t mind a little pile next to their salad with salmon!

Slow Roasted Salmon

Slow Roasted Citrus Salmon

Alison Roman’s Slow Roasted Citrus Salmon with Herb Salad is the recipe I pretty much went off of.  However, I used a sheet pan, half the amount of olive oil, turned up the heat to 400 degrees for the last 5-7 minutes and skipped the herb salad on top.  I served it on top of an arugula salad with sliced strawberries, toasted almonds, shaved manchego cheese, and balsamic vinaigrette. A perfect light Spring main dish.

Carrot Sheet Cake

There are dozens and dozens of really tasty carrot cake recipes out there.  Layered, chock-full of nuts, pineapple, raisins, etc, 3 layers, 5 layers- I love them all!  Since we had more kids than adults at our dinner celebration, I thought it best to have a simple single layer carrot cake with nothing else in the batter but warm spices and carrots and a nice thick layer of cream cheese frosting.  It was a hit with kids and adults alike and the best part- it’s SUPER simple to make!

My favorite single layer carrot cake comes from America’s Test Kitchen Complete Series Cookbook (pretty much my kitchen bible) and if you have access to this- be sure to try this recipe! I cannot easily share the recipe because it’s in a cookbook and even the digital version requires a paid membership (which I personally think is well worth the money, along with a subscription to NYT food app, but this one from Fine Cooking (my favorite cooking magazine) is pretty close if you leave out the nuts and currents!

Whatever your family celebrates- religiously, culturally or traditionally, I hope you enjoy this beautiful weekend and great food with your friends and family.

Cheers!

Christina

We’ve been home from a Hawaiian vacation for less than 24 hrs and the relaxation is already a distant memory! Sound familiar? So much fun, sun, sand, water, and wonderful family memories were made this spring break, but back to dreary, cloudy skies is enough to suck that pineapple brain and tanned skin right from you!

Maui Shores

Never get tired of Hawaiian Sunsets

Pink Perfection

Delicious Gin and Hibiscus Cocktail at The Hideaway, Kapalua Bay

The other part of returning home from vacation usually means piles of laundry and most annoyingly, an empty refrigerator.  Life of hours on the beach or in the pool can quickly be forgotten when you get bombarded with such immediate downers such as laundry and grocery shopping.  While I don’t have any great solutions to the laundry situation except for the fact that I’m happy to say my kids are old enough to tackle their own laundry now.  I do, however, have a great solution for never coming home to an empty refrigerator again.

For the past few years, I’ve gotten in the habit of spending 30 minutes on the last day or two of our trip to make a meal plan and grocery list for the first few days home.  The last thing you want to do is grocery shop to restock milk, eggs, and other essentials. Or worse yet, have to go out to eat at one more restaurant or get take out. Indulging on vacation is one thing, but I don’t know anyone who doesn’t come home from a fun vacation to “reset” their food and alcohol intake.  No Mai Tai’s and onion rings with banana ketchup on my meal plan!

Such a welcome sight on our front porch! And, our guard kitty- 16-year-old Jasper

Enter Good Eggs food delivery! Years ago I used other delivery services such as Instacart and Safeway, but I have to say I am most happy with Good Eggs.  They deliver all the staples that I need- milk, eggs, veggies, fruit, chicken and most are local brands that I’d buy at my local grocery store or farmer’s market and FOR THE SAME PRICE! I’ve done some cost comparison with a few items just to see what the markup is, and I cannot really find much difference.  My 32 oz container of Straus Organic Whole Greek Yogurt is $7.99- same as two local grocery stores. And, a half gallon of Clover 2% milk is actually a dollar cheaper than I can find locally. Anyhow, I would actually pay a small premium to have my groceries sitting on my front porch when I arrive home from a trip.  They have been packed perfectly with reusable, returnable, and recyclable materials and can sit outside for hours in case our arrival is a bit delayed. Happy camper to say the least!

And for the meal planning strategy- I take a few minutes and scroll through my saved collection of Instagram recipes (because my cherished cookbook collection is at home!) and select three to make a grocery list from.  This week I decided on one vegetarian Buddha bowl, one hearty salad, and one soup. This gets us three dinners that I don’t have to think about when we return home. The rest of the grocery list is filled in with fresh fruit, veggies, yogurt for smoothies, bread, cheese, milk for coffee, etc.  It definitely doesn’t fill in all the holes but buys us enough time for me to make my weekly or bi-weekly trip to Trader Joe’s or Costco.

A good start on restocking the refrigerator! 

The following recipes are the ones I selected to make for dinner for the next three days.  I haven’t made any of them yet but all are super simple and healthy and I know my family will enjoy them.  I’ll report back on any that we deem keepers!

Sweet Potato Budha Bowl

BBQ Chicken Salad with Creamy Avocado Ranch

Chicken and Rice Soup with Garlicky Chile Oil

For now, rain rain go away!!

Cheers,

Christina

The ultimate goal of Restaurant Week, beyond showcasing our new skills and amazing food, was to get us ready for our externships and working in a restaurant for 2 months.  

After meeting with the founder of our school, Jodi Liano, we were carefully and thoughtfully placed in a restaurant that would work with our food interests, style of kitchen, schedule and location preferences.  My classmates and I were placed at some of the best establishments in the Bay Area! Our school has such a good reputation and puts out such kitchen-ready cooks, that it’s no surprise we got such wonderful placements.  

I was thrilled with the restaurant where I was placed.  Flea Street Cafe in Menlo Park is where I just finished 2 months learning directly from the Executive and Sous Chefs.  It is a small kitchen where I did day prep in mostly organic, local, California cuisine; exactly what I wanted. I have been a fan of Flea Street for many years.  My in-laws gave my husband and me a gift certificate for our anniversary when we were first married over 18 years ago.  I knew my father-in-law was a big fan of this food and I quickly became one as well.  He also gave me a signed copy of the owner Jesse Ziff Cool’s first cookbook  which I have cherished for many years.  Years later when her most recent cookbook came out and was on display at the restaurant, my husband bought me a copy.  I’m a lucky girl.  These cookbooks, along with Michael Pollen’s Food Rules and Barbara Kingsolver’s Animal, Vegetable, Miracle shaped my view on food and time spent in the kitchen and I am forever grateful.  

Love these books

Some of my favorite dishes: Smoked Trout (Chef’s homemade chips are amazing), Rice and Beans (trust me on this!), Ricotta Gnocchi and Which Came First crispy chicken dish (signature Chef creation)

16 quarts of butternut squash soup a few times a week at the restaurant- I think I can make it in my sleep now 🙂

Of course, on my days off I missed making soup, so I made it at home! Butternut squash soup with creme fraiche, pumpkin seed oil, Aleppo pepper, and chive- vegan without the creme fraiche

Inspired by making soup at work- a simple and tasty dinner at home. Broccoli Soup (vegan, minus the parm) with parmasean cheese, olive oil, Aleppo pepper and smoked flaked sea salt; Tartine Bakery’s country bread and seasonal cara cara oranges

More inspiration from Flea Street- short ribs in red wine

Learned this technique at school and used it at the restaurant as well and now at home. A parchment lid called a cartouche- used when you want to cook food covered but want some evaporation

This was not a bad dinner at home- Zinfandel-Braised Beef Short Ribs, Sherry Trumpet Mushrooms, Arrowhead Braised Cabbage and Parsnip Puree

As I’ve told many people, I sure hit the jackpot with this placement.  The Chef and Sous Chef are just nice people. They allowed me to work in their small space, listen in on debrief of the service the night before, allowed me to make mistakes and correct me in a respectful manner, treated me kindly and trusted me to try new projects (testing some stuffed cabbage rolls, making a cioppino-style fish sauce, harissa sauce, crab cakes, parsnip puree, braised cabbage, cauliflower saute to accompany the gnocchi dish and many other components to their delicious dishes) as well as take the wheel on a recurring dish on their menu (butternut squash soup and then broccoli and cauliflower). 

They were a great balance of fun, entertaining and laid back during day prep and serious, focused and took great care in the food that was prepared for their guests each evening. They are so talented and make killer food. The optimistic person that I am, I assume all kitchen are this way. But, I know better. I know that some kitchen environments are hostile, rude, ego driven, and not female friendly.  Thankfully, I don’t know that kitchen first hand. As I said, I hit the jackpot.

While I am finished now and more than thrilled for a little break, I already miss the Chefs and staff at Flea Street.   I also miss seeing my classmates. We gathered two weeks ago for graduation, celebrated together, and will continue our fun group text chat to keep in touch.  Everyone will go on to do a variety of food industry jobs, and we will continue to support each other any way we can. If someone is throwing a dinner party or a pop up, we’ve got 13 other willing and talented professional cooks to jump in.  I’ll not call myself a Chef, but rather a professional cook or professional chef (with a lowercase c), because Chef is an earned title, one that I must earn over time, or relevant setting.

San Francisco Cooking School Fall 2019- Culinary and Pastry Arts classes

Feeling accomplished! Going back to school in your 40s with three kids and a busy household is a whole post in itself- tough but very do-able and rewarding

I’ll spend the next bit of time practicing all my new kitchen skills on friends and family.  I’ll dive in to a few new cookbooks that have been taunting me on the shelf, begging me to open them, but with little time to do so.  At some point, I’ll look for teaching opportunities in the area, as that is my true gift and passion and I’ll kick up my food blogging.  But for just a little time, I’ll give my poor elbows a much needed rest and a chance to recover- double tennis elbow is no joke nor is cooking for 6 hours a day for 6 months. (A nice shot of cortizone and some CBD balm have helped wonders!) I am so grateful for the opportunity I had and my supportive family cheering me on.  

Cheers,

Christina

With just days to go before we had to begin preparing for our big Restaurant Week finale, we enjoyed a few super fun days at school.  Early December in San Francisco calls for Crab (and Octopus!) Day. It is one of our founder’s favorite foods and the mascot of our school, afterall.  

Our little mascot, before the pot of hot water

Ice bath

Caught only hours before and delivered to our kitchen, we learned how to boil and roast dungeness crab before cracking it for its delicious meat.  Also, using Matthew Dolen’s method from 25 Lusk in SF, we blanched, poached and grilled the octopus. Kokkari’s famous lemon vinaigrette was served with this tender octopus dish.

Crab Sautéed in Spicy Black Bean Sauce

Crab Cakes

Octopus, blanched then poached

Then grilled and topped with Kokkari’s lemon vinaigrette

And for the final fun day before we went head’s down in menu development, we celebrated with Donut and Burger Day.  Yes, on the same day! This is only achieved by an early morning workout and a light breakfast. Donut Day began with our surprisingly easy yeasted dough being mixed, kneaded, cut out and proofing overnight in the refrigerator.  The next morning happen to be Burger Day with our pastry friends, so this is how the 2018 collision of Donut Day and Burger Day occurred.

Yeasted Donuts

Who needs Krispy Creme, these were delicious

Fun with glaze- cinnamon sugar, maple, lemon-thyme, red current 

The Zuni Cookbook way: salt chunks of brisket and chuck the day before, then grind at home

An impressive burger bar with homemade potato rolls from the pastry class and several burger sauces to choose from

With our final exam behind us, which I’m happy to say was my best exam yet, we were able to focus on the culminating event of cooking school- Restaurant Week.  This is where members of the community, guests of students, visiting chefs, etc. come in for lunch. It is run like a restaurant- there are two seatings, servers, line cooks, head chef, etc.  We played all the parts (except head chef!) and it was definitely eye opening for me. At the time I had zero experience in the front of the house or back of the house of a restaurant, but nearly all of us felt more comfortable in the back of the house.  This may seem obvious, we are professionally trained cooks, but the front of the house details are what really make a restaurant run smoothly. Serving people good food is a lot easier (to me!) than understanding someone’s dietary restrictions, remembering to bring them their second glass of wine, bringing a fresh spoon for dessert, keeping their water glass full, delivering the right plate to the correct person (darn you person at table 2, seat 3 that moved to seat 5!), removing their dirty plate in a timely fashion, etc.  It’s no joke. I have a whole new appreciation for all people that work in restaurants with this experience.

Delicious menu items

Lime green (one of my favorite colors) and the school’s signature color of orange make a pretty lovely combo

Ready for showtime!

To prepare for Restaurant week, our class took a few days to brainstorm any and all dishes that we’d like to consider putting on the final menu.  We narrowed down the list, and came up with an amazing menu: amuse bouche, 4 appetizers, 4 main dishes, 4 desserts and a little give away treat for guests to take home.  I learned so much with the process of menu development. I learned that while some dishes are tasty and so fun to make or eat, not all dishes make for an easy one to prepare ahead of time and finish on the line during service.

My favorites from each category: Scallop Crudo (Mezze was a close second), Poblano Pork, and the Banana Panna Cotta

Amuse: Winter Camponata

Oxtail Agnolotti Dal Plin

Scallop Crudo

Grilled Gems

Mezze

Chicken Milanese

Poblano Pork (my mouth is watering just looking at this)

Miso Glazed Steelhead 

Farro Verde

Early Citrus

Banana Panna Cotta

Chocolate Cake

Santa’s Cookie Plate (photo cred: SFCS)

I must say, the final menu that was developed was pretty impressive.  The plating was carefully planned, the balance of dishes thoughtfully considered, and there was a great deal of recipe testing to end up with our final dishes.  They were beautiful. They were tasty. And we were proud to make and serve them. What an experience!

My team for Restaurant Week- these people are rockstars! 

A cheesy balloon arch left over from an event the prior day, the crew, and our Chef instructor (missing Lauren and Oliver in this pic!) I miss them all!

Weeks 11-14 of cooking school have come and gone, as they took place in November.  Any parent knows that once the first holiday of the season hits- October 31- it’s full steam ahead! To say that the time between Halloween and just before Christmas was crazy busy is an understatement.  It’s always a fun, but busy time of the year, but this year pushed my limits! Thankfully, the holidays are over and I’ve had a few weeks of R&R. I’ve had a chance to reflect on the last few weeks of cooking school, including my final exam and Restaurant Week, as well all the fun I had with my classmates.  I miss them all so much!

Looking back on November- it was FULL of awesome food.  Food that I knew I’d love, but especially since it was food that didn’t involve any butchering of large animals.  To begin the month, we had a fun Cheese Workshop with Juliana Uruburu from Market Hall in Oakland- and what an amazing cheesemonger she is. We worked through the different textures, styles and animal/milk profiles of 13 kinds of cheese.  I didn’t even know you could do a cheese tasting without wine or bubbly- apparently in school, to take it seriously, it is done with a water glass and a full water pitcher. I look forward to hosting a cheese tasting with family and friends, with wine or bubbly, and chat about the cheese with just a little more cheese knowledge than I had before.  Not a bad idea to eat something light and healthy beforehand and wear your cheese pants for such an event.  

We tasted 13 kinds of cheese

In November we also made pasta, lots of it. It’s surprisingly easy to make at home and very satisfying to eat the result.  Who doesn’t love pasta?? Basically, we made two types- semolina and egg. Semolina is great for making all kind of fun shapes by hand- farfalle, orecchiette, cavatelli, etc. and includes only semolina flour, all purpose flour, water and salt.  Easy and fun to do with kids or a group of friends. Egg pasta is not much more than flour, egg yolks, olive oil and salt. It is made by hand on a board, kneaded and then rolled out in a pasta machine to make a noodle such as fettuccine, or a sheets to make stuffed pasta like agnolotti, tortellini or mezzelone.  All fun to make and delicious to eat!

Beautiful spinach fettuccine

Handsome squid ink farfalle

Agnolotti dal plin

Handmade orecchiette- so fun to make!

In between several days of pasta production, we took a detour and did Steak 101.  Admittedly, I don’t buy a lot of red meat and when I do I have to ask the butcher for all kinds of assistance.  Grass fed ground beef is what we buy the most for chili, but when it comes to steaks, I’m pretty lost. We did a taste test of unsalted, pan seared steaks to get the true flavor of each cut, both conventionally grain fed as well as grass fed.  Hands down, the grain fed was preferable in flavor to nearly everyone, except me. I actually prefer the brighter, grassy taste versus the meaty flavor that comes through on the grain fed. This could just be my inexperience of eating much meat.  Either way, there was no argument on how tasty the steak was in a baguette sandwich with horsey mayo- yum!

Grass-fed and conventional steaks

Charts help those of us that are visual learners

Hard to beat a nice steak sandwich

One of my most favorite days in November was our Food Panel Day.  We had four guest speakers come in to tell us about jobs in the food industry that did not have to do with working in or running a restaurant.  They were food writers, recipe developers, cookbook writers, and food innovators. I listened, asked questions and was inspired; a perk to cooking school beyond making delicious food that was unexpected.  

November also brought us a very fun Bread Workshop with Michael Kalanty.  I’d taken a few of his classes on wild yeast breads and croissants at a local cooking school, so I knew we were in a for a treat.  He’s funny, frank, and so talented. His sourdough starter is 30+ years old and I have a bit of it in my refrigerator waiting to be fed.  

Baguette

Pain au Lait (Milk Rolls)

Whole Wheat Boules (Rounds)

To keep things light (ha!) before Thanksgiving we did a Thai Workshop and Fried Chicken Day.  These were fun days because it was full of food I knew not much about but learned a ton. In Thai cooking, you season with fish sauce, not salt.  Despite how many times we were told by Chef, many of us reached for the salt when tasting our dishes and finding a lack of seasoning. It was cooking school- we had just learned the importance of salt when bringing out the flavor in a dish! But not in Thai food, you season with fish sauce.  

Tom Kha Gai (Lemongrass Milk Soup w/ Chicken)

Thai Beef Salad

Pumpkin and Tofu Red Curry

Green Papaya Salad

Fried Chicken Day was heavy, as expected.  I learned the difference between a deep fry and a shallow fry, and when to use each.  In the end, I realized that it’s the sides that go with this type of meal, not the fried chicken, that I really enjoy.  I’ll take an asian slaw, chive mashed potato, and miso-glazed delicata squash over a piece of fried chicken any day.

A feast- just training for Thanksgiving

Miso-Ginger Glazed Delicata Squash

Korean Fried Chicken

Garlic and Chive Mashed Potato

Asian Pear Slaw

Chicken Kara Age (Japanese Fried Chicken)

The end of November concluded with two great days- one of which was a great recipe development class with the school’s founder, Jodi Liano.  She has written several cookbooks of her own and for Williams Sonoma, so when she spoke about how to develop a recipe, I took good notes. We practiced with a fun exercise on how to make a grilled cheese.  It definitely reminded me of my teaching days and trying to get my 3rd grade students to write clearly using descriptive words. If you don’t specify putting the butter on the outside of the two slices of bread, where does it go??

The other fun day was a Creative Cooking Class with Chef Catherine Patsios.  Chef Catherine was the former head instructor at SF Cooking School until she retired just prior to me starting school.  She has owned her own restaurant and been with the school since it opened 6 yrs ago. Like something you’ve seen on tv, she made a list of ingredients that we were allowed to use, and the 14 of us brainstormed ideas on how to use these ingredients.  There was white pepper but not black pepper; cayenne but no chili flakes; and yellow potatoes, not russets. It was, however, a pretty extensive list of ingredients, so it was pretty fun to come up with an appetizer, a first course, a main course, and a dessert. This day, as I would come to understand about a week later, was to prepare us for Restaurant Week later in December.  The end result of our Creative Cooking Class was pretty impressive. I think even our head chef instructor was pretty impressed with what we came up with. I think she had a newfound respect for the 14 of us and had to have been impressed with how far we had come.

Nice brainstorming!

Impressive Final Menu

Gougeres Stuffed with Mushroom, Blue cheese and Thyme

Scallops w/ Potato Cake, Persillada, and Lemon Aioli

Chicken, Egg and Lemon Soup w/ Crispy Brussels Sprouts

Poached Apple w/ Candied Walnuts, Whipped Cream and Candied Lemon Zest

Well, that was a lot of info and food! Cannot wait to try these at home…

Cheers,

Christina

It’s easier to write when your sweet hubby places this decicious Espresso Macchiato in front of you!

It’s no surprise, but weeks 9 and 10 were full of many fun experiences and tasty dishes.  There were at least two days that I declared, “this is my favorite dish we’ve made,” only to be trumped by a dish two days later- “ok you guys, I lied, THIS is my favorite dish we’ve made so far!” I can hardly wait to find the time at home to make these dishes.

Braised Pork w/ Poblano Cream Sauce- declared one of my favs!

Burmese Coconut Chicken Soup- the soup of my dreams

The highlights of the past two weeks include: a fun cake workshop with Chef Robin, Turkish Savory Pastries with Chef Nick Malgieri, a lovely savory flan, pasta making and tasty treats from our Pro Pastry friends!

Chocolate Blackout Cake

High Ratio White Cake w/ Italian Meringue Buttercream

Chef Nick Malgieri

Kuzu ve sebze pide (boat shaped pie w/ lamb and veggie filling)

Savory Butternut Squash Flan w/ Mushrooms, Lardon, Pumpkin Seeds and Micro-greens- a very impressive 1st course for Fall

Semolina dough to make these pasta shapes

Tasty treats from Pro Pastry! 

Pro Pastry had some extra ice cream to share with us- my favs were Mango Chili Sorbet and Earl Grey

The lowlights: really only one of them, Exam #2.  A fast paced, three course meal delivered at specific times- a skill that every professional cook needs to be able to do.  I am happy to say that unlike my first exam, there were no tears this time. (In case you’re just joining us, exam #1 included my house alarm going off during my exam, many phone call interruptions to figure it all out, and left me sitting in the corner of my couch with family members delivering me wine for the remainder of the evening. I passed just fine, but the added stress was more than I could take.) Exam #2 was a different story.  Although I was just as nervous, taking an exam at week #10 was very different than week #5. More experience, more organized, more confidence, no phone in my back pocket! = better performance overall. I’ll take it.

One of the fun parts of being a culinary student at San Francisco Cooking School is that you get a chance to participate in their Curiosity Crawl.  It’s basically a scavenger hunt around the Bay Area eating, seeing or finding food items or food-related items. Our school’s pastry Chef Nicole read somewhere, “Burnout is the absence of curiosity.” This makes so much sense! Visiting chefs and our instructor chefs often tell us the key to staying fresh and engaged is to continue learning all the time.  #staycurious

Today, my family took advantage of the extra hour we were gifted and drove up to the very impressive Marin Farmer’s Market- fun finds included duck eggs and local honey.  Then we headed to the city to check off some of the items on the list. Highlights included dumplings at Wing Lee Dim Sum with steamed BBQ pork buns as big as your entire hand and delicious Salted Caramel Ice Cream from Bi-rite Ice Cream.  What a fun day!

Pork and Shrimp dumplings

This week begins week 11.  I hear that we have a guest chef with a cheese tasting on the schedule.  I’ll put my cheese pants on and be sure to pass along any good info I learn!

Cheers,

Christina

Happy weekend, friends and family!

I hope you all had a great week!  I am so glad it’s the weekend because I’m not sure I had another 6-hr cooking day left in me.  In the past 2 weeks, my San Francisco Cooking School’s Pro Culinary class had some pretty exciting guest instructors for specialty workshop days. In addition, and as a supplement to our regular curriculum, we got an in-depth and hands on experience in several cuisines.  It was so much fun!

We had an exciting day learning all about the Japanese Pantry from Sonoko Sakai. There are many interesting ingredients in Japanese cooking, including the use of buckwheat- a healthy, high protein flour used in soba noodles.  We learned how to make flavorful homemade dashi (broth), fresh cut soba noodles, shrimp and vegetable kakiage tempura, and a beautiful fruit and mochi dessert from Sonoko. Perhaps more importantly, we learned the notion of staying curious, no matter your age, and following your passion. She has a healthy zest for life that I really enjoyed.  

Sonoko Sakai

Hot Duck Soba w/ Ginger and Japanese Herbs

Persimmon and Berry Dessert w/ Agar Jelly and Mochi

Another fun workshop day included Nichole Accettola, Chef/owner of San Francisco’s newly opened Kantine restaurant.  This is a breakfast, brunch, lunch hotspot that serves Scandinavian food.  We learned how to make a Smoked trout spread, Swedish Rye crispbread, and both sweet and savory porridge.  I’ve not been to any Scandinavian countries quite yet, but Chef Nichole certainly inspired me to put it on our short list of travel adventures!

Chef Nichole Accettola making Chicken and Green Bean Open-faced Sandwiches

Trout Rillettes w/ Pickled Onions and Roe; Swedish Rye Crispbread

Three Grain Porridge w/ Orange Segments, Sea Buckthorn and Mint Sugar

Perhaps the highlight of the week was our pig butchery workshop with Taylor Boetticher from Fatted Calf in San Francisco and Napa.  He was awesome. Taylor has an extensive, 20+ year background in both the culinary and butchery world. He loves his work and is not shy about sharing it with others.  We began our day hauling the 135 lb. Red Waddle, pasture-raised, half pig from his car and into the kitchen. Taylor spent hours teaching us all about the primal and subprimal cuts of the pig.  He put the rather large hack saw in our hands and showed us how it was done. Most importantly, he showed us where the bacon was. You may be disgusted by the image of a half pig laying on the kitchen table, but unless you are a vegetarian, or our friend Jack, you get excited when Taylor shows you where the prized bacon comes from.  

Taylor Boetticher, Fatted Calf

Don’t mess- I’ve got a hack saw, and I know how to use it

Pork Day fun

After a refuel lunch of the most delicious grain bowls I’ve ever had (made for us by our Chef instructor Kirstin), we got to work grinding and casing sausages, curing ham and bacon, and wrapping cuts for some delicious pork recipes for Pork Day on Friday.  There was no other way to end the week.

Grain Bowl w/ Skirt Steak and Marjorum Vinaigrette

Maple and Black Pepper Breakfast Sausage

Spanish Chorizo

Grilling up these massive pork chops like a boss

In between the workshop days, there was Risotto Day, Seafood Day, Fish Market field trip and Brunch day, and plenty of delicious desserts to fill in the gaps.  It was a busy week 7 and 8!

Poached Pears soaking in a lovely wine bath

Poached Pears w/ Cold Sabayon and Pistachios

Cheers,

Christina